frenchandindianclub
Member
im a pretty novice brewer, and I am starting to feel that I have made a rather large mistake in my attemp to make an apfelwein.
so I started with 64 oz of all natural 100% apple juice,
then added the pulp and juice from 7 red delicious apples (put through the juicer)
then I added 32 oz water
then i started to add sugar.
let me preface this by saying that im using "pastuer champagne yeast" and from lurking around Ive read that champagne yeast is good to about 18%abv
so I thought to myself hey 18%abv would sound about good, so I started adding sugar
and adding sugar
Im not sure exactly how much but the Gravity ended up at 1.135ish.
so from the tables it looks like im good for 17 and a bit percent, right?
reading now about the apfelweins on here the abvs seem waay lower, so what have I gotten myself into?
how long is this gonna take to ferment?
is it gonna go all the way to 17%?
is it gonna taste horribble?
should I throw it out?
so I started with 64 oz of all natural 100% apple juice,
then added the pulp and juice from 7 red delicious apples (put through the juicer)
then I added 32 oz water
then i started to add sugar.
let me preface this by saying that im using "pastuer champagne yeast" and from lurking around Ive read that champagne yeast is good to about 18%abv
so I thought to myself hey 18%abv would sound about good, so I started adding sugar
and adding sugar
Im not sure exactly how much but the Gravity ended up at 1.135ish.
so from the tables it looks like im good for 17 and a bit percent, right?
reading now about the apfelweins on here the abvs seem waay lower, so what have I gotten myself into?
how long is this gonna take to ferment?
is it gonna go all the way to 17%?
is it gonna taste horribble?
should I throw it out?